Servings: 4 servings
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Ingredients
- 1 lb. Beef sirloin steak
- 4 cups Arugula leaves
- 1 cup Cherry tomatoes, halved
- 1 small Red onion, thinly sliced
- 1/2 cup Crumbled blue cheese
- 1/4 cup Olive oil
- 2 tbsp. Balsamic vinegar
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Instructions
- Preheat a grill or grill pan to medium-high heat.
- Season the beef sirloin steak with salt and pepper. Grill the steak for about 4-5 minutes per side or until cooked to your desired level of doneness.
- Remove the steak from the grill and let it rest for 5-10 minutes before slicing it thinly against the grain.
- Combine the arugula leaves, cherry tomatoes, and red onion slices in a large bowl. Toss everything together.
- Whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the salad dressing in a small bowl.
- Add the sliced beef to the salad and drizzle the dressing over everything. Toss everything together.
- Sprinkle the crumbled blue cheese over the top of the salad and serve immediately.
Other Low-Carb Beef Recipes
Nutrition Facts
Calories: 450 kcal
Fat: 35g
Carbohydrates: 10g
Fiber: 3g
Net Carbs: 8g
Protein: 30g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Beef and Arugula Salad
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.
